KR20020093293A - Manufacture method of a snack pastry - Google Patents
Manufacture method of a snack pastry Download PDFInfo
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- KR20020093293A KR20020093293A KR1020010031986A KR20010031986A KR20020093293A KR 20020093293 A KR20020093293 A KR 20020093293A KR 1020010031986 A KR1020010031986 A KR 1020010031986A KR 20010031986 A KR20010031986 A KR 20010031986A KR 20020093293 A KR20020093293 A KR 20020093293A
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- chocolate
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- rice
- processed
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0091—Coating by casting of liquids
Abstract
Description
본 발명은 한과 제조방법에 관한 것으로서, 보다 상세하게는 생지를 기름에 튀기지 않고 고압토출방법을 행함으로써, 산패를 억제하고 가공초콜릿을 코팅하여 풍미를 부여함과 아울러, 장시간 보존할 수 있는 한과 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a confectionery, and more particularly, by performing a high pressure discharging method without frying dough, oil can be suppressed and coated with processed chocolate to give flavor, and can be preserved for a long time. It is about a method.
종래의 한과제조 방법은 찹쌀을 원료로 하는 기본재료를 기름에 튀겨서 부풀리는 방법을 사용하여 왔다.Conventional Korean manufacturing methods have been used to inflate the base material, which is made of glutinous rice in oil, to swell.
그러나, 이와 같이 기름에 튀기는 방식을 사용하여 제조된 한과는 재료의 내부로 불포화도가 높은 기름이 흡유되어 느끼한 맛과 장시간 유통시 기름이 공기중의 산소와 작용하여 산패를 일으킴으로써 맛이 변하고 유해물질이 발생되어 보존기간을 단축시키는 문제점을 지니고 있으며, 또한 찹쌀을 기름에 튀긴 상태에서 사용하므로 소화에 장애를 일으킨다.However, the Hanja made using this method of frying in oil has a taste that is absorbed by oil with high unsaturation into the inside of the material, and the taste changes as the oil reacts with oxygen in the air when it is distributed for a long time. There is a problem that shortens the shelf life, and also causes the digestive disorder because the glutinous rice is used in the fried state.
아울러, 천연재료를 식용유에 튀긴다는 것은 한과라는 식품제조에 적절하지 않으며, 실질적으로 기름을 자주 갈아주지 못하므로 비위생적인 기름을 계속 사용하는 경우가 있다.In addition, to fry natural ingredients in cooking oil is not suitable for the production of food, such as the Han, and practically do not change the oil often, so often use unsanitary oil.
또한, 기름에 튀기는 방법은 대량생산이 어렵다는 한계를 지니고 있다.In addition, the method of frying in oil has a limitation in that mass production is difficult.
특허출원 제1999-008474호(출원일 : 1999년 3월 13일)는 다시마 한과의 제조방법에 관하여 개시하고 있다.Patent application No. 1999-008474 (filed date: March 13, 1999) discloses a method for manufacturing kelp.
상기 제조방법은 다시마를 120∼140℃의 식용유에서 튀긴 다음, 다시마의 표면에 조청을 도포 하고, 다시마 표면에 밥풀튀김이나, 땅콩, 깨 등을 적층시킴을 특징으로 한다.The manufacturing method is characterized in that the kelp is fried in cooking oil at 120-140 ° C., followed by applying a crude syrup to the surface of the kelp and laminating the fried rice, peanuts, sesame, etc. on the surface of the kelp.
특허출원 제1999-018304호(출원일 : 1999년 5월 20일)는 찹쌀 분말을 이용한 유과의 제조방법에 관하여 개시하고 있다.Patent application No. 1999-018304 (filed date: May 20, 1999) discloses a method for producing milk powder using glutinous rice powder.
상기 제조방법은 찹쌀을 수침 한 후 롤러로 분쇄한 다음, 여기에 콩가루, 녹차가루 등을 혼합한다.The manufacturing method is immersed in glutinous rice and then crushed with a roller, and then mixed with soy flour, green tea powder and the like.
혼합된 원료를 호퍼에 투입하고 증자 및 이산화탄소의 공급 과정을 거친 후, 꽈리치기 등의 공정을 마치고 이어서 2차에 걸쳐 기름에 튀긴다.The mixed raw materials are put into a hopper, and the process of supplying steam and carbon dioxide is completed, followed by a process such as crushing, and then fried in oil twice.
또 다른 종래의 한과제조 방법은, 찹쌀을 원료로 하는 기본재료를 모래 위에서 튀겨서 부풀리는 방법이다.Another conventional method of manufacturing a confectionery is a method of inflating the base material, which is made of glutinous rice, by frying it on sand.
상기의 방법은 철판 위에 모래를 덮고 그 위에 찹쌀반죽재료를 얹은 후 철판밑에서 열을 가해 모래를 뜨겁게 함으로써 그 열로 튀기는 방법이다.The above method is to cover the sand on the iron plate, put the glutinous rice dough material on it, and then heat the sand by applying heat under the iron plate to fry it with the heat.
그러나, 이와 같은 방법은 모래 위에서 작업을 하기 때문에 아무리 청결을 유지한다 하여도 한과의 재료에 먼지가 묻거나 이물질을 포함하게 되므로 비위생적인 문제를 초래하는 한계를 지니고 있다.However, since this method works on sand, even if it is kept clean, it has limitations that cause unsanitary problems because the material of the confectionery contains dirt or foreign substances.
그리고, 이와 같은 방법은 전 근대적인 재래식 방법으로서, 위생상의 문제와 더불어 대량생산이 불가능하므로 실제로는 상기와 같은 기름에 튀기는 방법을 사용하고 있다.In addition, such a method is a conventional method, which is a modern method, and since it is impossible to mass-produce together with hygiene problems, a method of frying in oil is used.
또한, 종래의 한과는 색상이나 맛을 내기 위한 방법으로 부풀려진 찹쌀등의 기본재료 표면에 참깨를 묻히거나 쌀을 튀긴가루를 묻히는 수준을 벗어나지 못하였다.In addition, the traditional Korean confectionery did not go beyond the level of applying sesame or fried rice to the surface of the base material such as glutinous rice inflated in a way to color or taste.
본 발명은 상기한 제반 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 생지를 적정의 온도와 고압토출 방법으로 팽화시켜 형성함으로써, 종래의 생지를 기름에 튀겨 형성함에 따라 생지의 내부에 불포화도가 높은 기름이 흡입되는 것과, 이로 인해 느끼한 맛과 장기간 유통시 기름이 공기중의 산소와 작용하여 산패를 일으켜 맛이 변하고 부패되는 것을 방지할 수 있고, 생지에 수분함량이 극히 낮은 가공초콜릿을 코팅함으로써 공기와의 접촉을 차단하여 생지의 산패를 막아 장시간 보존함과 아울러, 수분의 재흡수를 방지하여 바삭거리는 식감을 살리고 쵸콜릿 특유의 달콤한 맛을 부여할 수 있으며, 한과 제조과정을 기계화하여 작업의 효율성과 제조시간의 절약을 기할 수 있는 한과 제조방법을 제공하는데 있다.The present invention has been made to solve the above-mentioned problems, the object of the present invention is to form the dough by swelling by the appropriate temperature and high pressure discharging method, by forming the conventional dough in oil as the degree of unsaturated inside the dough High oil is inhaled, and the taste and the long-term distribution of oil can cause the oil to react with oxygen in the air, causing rancidity, preventing flavor changes and decay, and coating processed chocolate with extremely low moisture content. By blocking contact with air, it prevents rancidity of dough and preserves it for a long time. It also prevents reabsorption of moisture, making it a crispy texture and giving chocolate a unique sweet taste. It is to provide a method and manufacturing method that can save efficiency and manufacturing time.
상기의 목적을 달성하기 위한 본 발명의 구성은, 소정량의 쌀을 흐르는 물로 세척하여 소정량의 수분을 유지한 상태로 분쇄기로 분쇄시키는 재료준비공정과; 상기 재료를 예열된 압출기에서 소정의 온도를 유지하고 소정의 압력으로 가압하여 소정의 형상으로 팽화시켜 토출함으로써 생지를 형성한 후 팽화된 생지를 소정크기로 절단하는 생지가공공정과; 상기 절단된 생지에 소정의 재료들로 배합된 가공초콜릿을 코팅하는 초콜릿 코팅공정과; 상기 가공초콜릿으로 코팅을 행한 생지에 소정의 고물을 입힌 후에 소정시간 동안 냉각을 행하여 제품을 완성하는 고물묻힘 및 냉각공정으로 이루어지는 것을 특징으로 한다.The constitution of the present invention for achieving the above object is a material preparation step of crushing a predetermined amount of rice with a running water to grind with a grinder while maintaining a predetermined amount of water; A dough processing step of cutting the expanded dough into a predetermined size after forming the dough by maintaining the predetermined temperature in a preheated extruder, pressurizing it to a predetermined pressure, and expanding the ejected material into a predetermined shape; A chocolate coating process of coating the processed chocolate blended with predetermined materials on the cut dough; It is characterized in that it consists of a buried and cooling step to complete the product by cooling for a predetermined time after coating a predetermined solid on the dough coated with the processed chocolate.
도 1은 본 발명에 따른 한과의 제조공정도,1 is a manufacturing process of the confectionery according to the present invention,
도 2는 본 발명에 따른 한과의 단면도.2 is a cross-sectional view of the confectionery according to the present invention.
< 도면의 주요부분에 대한 부호의 설명 ><Description of Symbols for Major Parts of Drawings>
10 : 한과 11 : 생지10: Han and 11: Dough
12 : 가공초콜릿 13 : 고물12: processed chocolate 13: solid
이하, 첨부된 도면을 참조하여 본 발명에 따른 한과 제조방법에 관해 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail with respect to the confectionery manufacturing method according to the present invention.
도 1은 본 발명에 따른 한과의 제조공정도이고, 도 2는 본 발명에 따른 한과의 단면도이다.1 is a manufacturing process diagram of a confectionery according to the present invention, Figure 2 is a cross-sectional view of the confectionery according to the present invention.
도시한 바와 같이, 본 발명에 따른 한과 제조공정은 간략하게 4공정으로 분류할 수 있다.As shown, the Korean medicine manufacturing process according to the present invention can be briefly classified into four processes.
제 1공정 : 재료준비공정First step: material preparation process
제 1공정은 한과의 기본재료를 제조하는 공정으로서, 맵쌀 혹은 찹쌀을 그대로 또는 조분쇄하여 사용하는 방법과, 상기 맵쌀 혹은 찹쌀을 물에 수시간 혹은 수일간 침지시킨 후 사용하는 방법 등으로 재료를 준비한다.The first step is to prepare the basic ingredients of the confectionery, and to use the ingredients such as spicy rice or glutinous rice as it is or coarsely pulverized, and by immersing the spicy rice or glutinous rice in water for several hours or several days and then using the material. Prepare.
여기서, 상기 맵쌀 혹은 찹쌀을 고르게 분쇄시켜 사용할 수도 있는데, 먼저흐르는 물로 상기 맵쌀 혹은 찹쌀을 깨끗이 세척하고, 여분의 물을 제거하되 적정의 수분함량을 유지하도록 하여 분쇄기로 갈아서 곱게 분말화 시키는 방법이다.Here, the spicy or glutinous rice may be evenly pulverized. First, the spicy or glutinous rice is thoroughly washed with flowing water, and the excess water is removed to grind finely to grind into a grinder to maintain an appropriate moisture content.
제 2공정 : 생지가공공정Second Process: Dough Processing Process
상기 제 1공정과 같이 재료가 준비되면, 생지를 가공하게 되는데 먼저, 싱글(single) 또는 트윈(twin) 압출기의 토출변의 온도가 약 110℃가 되도록 미리 예열을 행하게 된다.When the material is prepared as in the first step, the dough is processed. First, preheating is performed so that the temperature of the discharge side of the single or twin extruder is about 110 ° C.
상기 압출기는 적정의 온도를 유지할 수 있도록 가열수단과, 고압의 압력을 부여할 수 있는 압축수단이 구비되어 있으며, 부수적으로 온도 및 압력조절 장치와, 시간조절장치로 구성된다.The extruder is provided with a heating means and a compression means for imparting a high pressure to maintain a proper temperature, and is incidentally composed of a temperature and pressure control device, and a time control device.
상기 압출기의 예열이 이루어지면, 예비가동을 행하여 압출기의 작동상태를 점검한 후, 유입된 재료를 상기 압출기의 토출구로 일정한 형상으로 팽화시켜 토출함으로써 생지를 형성하게 되는데 이때, 토출된 생지는 압출기에서 발생되는 열에 의해 충분히 건조된 상태이다.When the extruder is preheated, preliminary operation is performed to check the operation state of the extruder, and then the inflowed material is formed by expanding the discharged material into the discharge port of the extruder in a predetermined shape to form dough. It is dry enough by the heat which generate | occur | produces.
여기서, 상기 압출기는 적정의 온도로 재료를 가열하고, 고압의 압력으로 가압함으로써, 재료가 튀겨지면서 팽화된 상태로 생지를 형성하는 것이다.Here, the extruder heats the material to a proper temperature and pressurizes it to a high pressure, thereby forming the dough in the expanded state as the material is fried.
상기와 같이 압출기에서 통과된 생지는 절단기에 의해 일정한 크기로 절단하여 생지(11)의 가공을 완료하게 된다.As described above, the dough passed by the extruder is cut into a predetermined size by a cutter to complete the processing of the dough 11.
제 3공정 : 초콜릿 코팅공정Third Process: Chocolate Coating Process
상기 가공된 생지(11)에 가공초콜릿(12)으로 코팅을 행하게 되는데, 후술할 초콜릿 재료를 사용한 가공초콜릿이나, 수분이 아주 적은 경화유지류 등을 이용하는 초콜릿 코팅기(enrober)에 생지를 통과시킴으로써 코팅시키거나, 중탕기에서 녹인 가공초콜릿(12)에 침지시킨 후, 탈유수단을 이용하여 적당히 탈유시킴으로써 코팅을 행하게 된다.The processed dough 11 is coated with processed chocolate 12, which is coated by passing the dough through a processed chocolate using a chocolate material, which will be described later, or a chocolate coater (enrober) using a hardened fat or oil having very little moisture. Or, it is immersed in the processed chocolate 12 melt | dissolved in the water bath, and then coating is performed by deoiling appropriately using a deoiling means.
여기서, 상기 탈유수단은 원심분리기 및 진동기 또는 압축공기 등을 사용할 수 있으며, 상황에 따라 적절하게 사용할 수 있다.Here, the deoiling means may use a centrifuge and a vibrator or compressed air, and can be appropriately used depending on the situation.
상기 코팅공정에 사용되는 상기 가공초콜릿(12)은 수분 함유율을 최소화시켜 이물질 생성에 의한 생지의 변형을 방지하는 것이 바람직할 것이다.The processed chocolate 12 used in the coating process will be preferable to minimize the moisture content to prevent deformation of the dough by the generation of foreign matter.
여기서, 상기 코팅공정에 사용되는 상기 가공초콜릿(12)의 재료는 백설탕 30∼50%, 정제가공유지 20∼50%, 탈지분유 및 전지분유 3∼20%로 이루어진 주재료로와, 여기에 유당 4.5%, 분말유크림 3.5%, 레시친 0.3%, 글리세린지방산에스텔 0.1%, 바닐린 0.03%, 식염 0.02% 등의 보조재료로 이루어진다.Here, the material of the processed chocolate 12 used in the coating process is a main material consisting of 30-50% white sugar, 20-50% refined common paper, 3-20% skim milk powder and whole milk powder, and lactose 4.5 %, Powder oil cream 3.5%, lecithin 0.3%, glycerin fatty acid ester 0.1%, vanillin 0.03%, salt 0.02%.
한과의 맛은 생지가공 공정과 상기한 배합비에 의해 좌우되므로, 연령층과 기호에 따라 배합비와 재료의 선택을 적절하게 조절할 수 있으며, 그 실시예가 다양하게 제시될 수 있을 것이다.Since the taste of the Korean confectionery depends on the processing process and the above-described blending ratio, the selection of the blending ratio and the ingredients can be appropriately adjusted according to the age group and preferences, and the embodiments may be variously presented.
제 4공정 : 고물묻힘 및 냉각공정4th process: buried and cooling process
상기 생지에 초콜릿 가공품으로 코팅을 행한 후에는 쌀튀김 및 인조 쌀튀김, 인조참깨 및 들깨류, 볶은 흰 깨, 검정 깨, 들 깨 등의 고물(13)을 입히게 된다.After coating the processed dough with a chocolate processed product, it is coated with solids 13 such as fried rice and artificial rice fried, artificial sesame and perilla, roasted white sesame seeds, black sesame seeds, and wild sesame seeds.
여기서, 상기 고물(13)에 사용되는 인조쌀의 배합 예로써 소맥분 80∼95%, 식염 0.01∼0.07%, 식용유 5∼10%, 탄산소다 0.1∼0.8%로 구성된다.Here, as an example of the mixing of the artificial rice used for the said solid 13, it consists of 80 to 95% of wheat flour, 0.01 to 0.07% of salt, 5 to 10% of cooking oil, and 0.1 to 0.8% of sodium carbonate.
상기 고물(13)을 입힌 후에 일정시간 동안 냉각을 함으로써 본 발명에 따른한과의 완제품을 제조할 수 있게 된다.By coating the solid 13 and cooling for a predetermined time it is possible to manufacture a finished product according to the present invention.
이와 같이, 본 발명의 구체적인 실시예에 관해 상세히 설명하였으나, 본 발명이 속하는 분야에 통상의 지식을 갖는 자라면 본 발명의 범주에서 벗어나지 않는 범위에서 다양한 변형실시가 가능할 것이다.As described above, specific embodiments of the present invention have been described in detail, but those skilled in the art will appreciate that various modifications can be made without departing from the scope of the present invention.
그러므로, 본 발명의 범위는 상술한 실시예에 한정되서는 안되며, 후술하는 특허청구범위 뿐만 아니라, 이 청구범위와 균등한 것들에 의해 정해져야 할 것이다.Therefore, the scope of the present invention should not be limited to the above-described embodiments, but should be defined not only by the claims below, but also by those equivalent to the claims.
상술한 바와 같이 본 발명에 의하면, 생지를 적정의 온도한 고압토출방법으로 팽화시켜 형성함으로써, 생지를 기름에 튀기는 방법으로 형성함에 따라 생지의 내부에 산패하기 쉬운 불포화도가 높은 기름이 흡입되어 장기간 보존시 맛이 변하고 부패되는 것을 방지할 수 있는 효과가 있다.As described above, according to the present invention, by forming the dough by swelling in a proper high-pressure discharge method, forming the dough in a method of frying in oil, the oil having a high degree of unsaturation that is easy to disperse inside the dough is inhaled The taste changes and prevents the corruption.
그리고, 생지에 수분이 거의 없는 가공초콜릿을 코팅함으로써, 수분의 흡수를 방지하고 공기와의 접촉을 차단하여 생지의 산패를 막아 장시간 보존함과 아울러, 바삭거리는 식감을 살리고 초콜릿 특유의 달콤한 맛을 부여할 수 있는 장점이 있다.By coating processed chocolate with little moisture in the dough, it prevents the absorption of moisture and blocks contact with the air, preventing the rancidity of the dough and keeping it for a long time, while providing a crispy texture and giving the chocolate a sweet taste. There is an advantage to this.
아울러, 한과 제조과정을 기계화하여 작업의 효율성과 한과 제조시간을 절약할 수 있는 장점이 있다.In addition, by mechanizing the process of manufacturing the Chinese medicine, there is an advantage that can save the efficiency of the operation and manufacturing time.
Claims (4)
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| KR100450610B1 (en) * | 2002-06-04 | 2004-09-30 | 김문수 | Manufacture method and chocolate-bar to ingredients popped rice |
| KR100741391B1 (en) * | 2006-03-13 | 2007-07-20 | 손정희 | Korean cookies with sap of acer mono max. and its recipe |
| KR101304514B1 (en) * | 2011-10-24 | 2013-09-10 | 권오행 | The production method of traditional Korean sweets using mushroom grain and mushroom powder, and traditional Korean sweets produced thereby |
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| KR980000089A (en) * | 1996-06-28 | 1998-03-30 | 김규흔 | Chocolate coated |
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| US6207207B1 (en) * | 1998-05-01 | 2001-03-27 | Mars, Incorporated | Coated confectionery having a crispy starch based center and method of preparation |
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| JPS63226246A (en) * | 1987-03-17 | 1988-09-20 | Morinaga & Co Ltd | Preparation of expanded snack |
| KR980000089A (en) * | 1996-06-28 | 1998-03-30 | 김규흔 | Chocolate coated |
| US6207207B1 (en) * | 1998-05-01 | 2001-03-27 | Mars, Incorporated | Coated confectionery having a crispy starch based center and method of preparation |
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